Post-Harvest Applications by Calcium Chloride and Ascorbic Acid Enhanced Storage Ability of Peach Fruits Cv. Floridaprince

Abstract

This study was conducted during two successive seasons (2016 and 2017) to evaluate the effect of post-harvest applications by calcium chloride at 1% and ascorbic acid (AC) at concentrations of 0.5, 1, 1.5 and 2% as soaking treatment on some peach fruit quality parameters. The fruits were stored under cold storage conditions (2±1˚C and 90-95% RH) for 30 days and 2 days at ambient conditions after every cold storage period (10 days). The various physiochemical attributes of fruits were recorded after 0, 10, 20, 30 days in cold storage and after 2 days at ambient conditions of every cold storage period. Fruit weight loss (%), SSC (˚Brix), SSC/acid ratio, Relative electrical conductivity (Rec %) of Floridaprince peach fruits were increased in most cases; whereas, titratable acidity (%), V.C (mg/100g) and firmness (Ib/inch2), total phenol (mg/g) and anthocyanin (mg/100g) were decreased with advancing the storage period. However, the results of the study indicated that Floridaprince peach fruits soaked in 1% CaCl2 + 1.5% AC showed a significant deterioration delay in the different determined parameters of Floridaprince peach fruits either at cold storage or ambient condition. Fruits soaked in 1% CaCl2 + 1.5% AC can be successfully stored for 20 days under cold storage conditions and 2 days at ambient conditions after cold storage with highly acceptable sensory quality.